Ingredients Jump to Instructions ↓

  1. 1 cup plus 2 TB all-purpose flour

  2. 1/2 teaspoon baking soda

  3. 1/4 teaspoon salt

  4. 1 1/2 sticks unsalted butter , at room temperature

  5. 1/2 cup plus 2 TB packed light brown sugar

  6. 1/2 cup granulated sugar

  7. 1 large egg

  8. 1 large egg white

  9. 1 1/2 teaspoons pure vanilla extract

  10. 1 1/2 cups quick-cooking rolled oats

  11. 1 cup semi-sweet chocolate chips

  12. 1/2 cup white chocolate chips

  13. 3/4 cup sweetened shredded coconut

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter and the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the whole egg, egg white and vanilla. At low speed beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, semisweet chocolate chips, white chocolate chips, and the coconut. Cover the cookie dough and refrigerate for 1 hour, until chilled.

  2. Preheat the oven to 375 degrees. Line 3 large baking sheets with parchment paper or a Silpat mat. Using a rounded tablespoon, spoon mounds of dough onto the sheets, at least 3 inches apart. Bake for 14 minutes, or until golden and just set. Let cool on baking sheets fro 5 minutes and then transfer to a rack to cool completely


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